Attraction of Smelly Cheese?

2nd Aug 2017Rudie@Olsson's

So what is the attraction? There is one theory that states that the attraction in the smell of bacteris on wahed-rind cheeses (Brevibacterium Linens) stems from the fact that this smell is closely related to that generated by bacteria that cause smells emanating from enclosed parts of the human body. Pheromones at play!!!! In other words: this theory suggests that you need to, at least, not mind the smell of old socks to be a washed-rind cheese lover.

Another theory
points to the fact that the bacteria B.
Linens actually do a lot of other work apart from generating the smell.
They interact with milk proteins in the cheese and break these down, thus
ripening the cheese. This process also generates the cheese’s particular flavor
through the particular build up of the amino acid chains. It is the flavors that make these cheeses so attractive.

Theory three, for
what it is worth, the B. Linens help
preserve the cheese by protecting the rind from invasions by other bacteria and
molds. The monks that introduced this process typically used alcoholic
beverages together with herbs to wash the rinds of their cheeses mostly because
the local water could not be trusted. The washing with either brine or spirits
also has the effect of creating the trademark pinky orange hue on the outside
of the cheese. To this day a washed rind cheese will not develop molds unless
introduced.